Recipe Thief 2! (see below)
Sports Bars with Dried Fruit and Peanut Butter
nonstick vegetable oil spray
3 c puffed whole grain cereal (ie: Kashi)
1/2 c walnuts, chopped
1/4 c chopped, pitted prunes
1/4 c chopped dried tart cherries
1/4 c raisins
1/3 c creamy peanut butter
1/4 c honey
1/4 c light corn syrup
Preheat oven to 350. Spray 9-inch square metal pan with nonstick spray. Mix cereal, walnuts, fruit in med. bowl. Combine last 3 ingredients in heavy small saucepan. Bring to boil, whisking constantly until mixture bubbles vigorously and thickens slightly, about 1 minute. Pour peanut butter mixture over cereal mixture in bowl; stir to blend. Transfer mixture to prepared pan; press to compact. Bake until just golden around edges, about 10 minutes. Cool completely. Cut into bars. Store in single layer between sheets of oil in airtight container at room temperature.
Labels: Snacks
Recipe Thief!
Yes, I'm stealing these from a magazine. . .the January 2002 of Bon Appetit to be exact. (There, I cited it. . .now I'm not stealing!) I'm at the library, and I want these recipes, and the easiest way is to post them here. . .so now you get them, too.
Chai Pots de Creme
Custard:
1 c whipping cream
1 c whole milk
1 T loose English Breakfast or Jasmine tea
1 cinnamon stick
8 whole cardamom pods
6 whole cloves
3 1/4-inch thick rounds of peeled fresh ginger
4 large egg yolks
1/2 c golden brown sugar
1/4 t. grated orange peel
Topping:
1 c chilled whipping cream
2 t sugar
For custard: Combine first 7 ingredients in med. saucepan. Bring to boil. Remove from heat; cover and let steep 15 min to develop flavor.
Preheat oven to 325. Place 6 3/4-cup custard cups/ramekins in a 13x9x2 inch metal baking pan. Pour cream mixture through fine strainer into medium bowl. Discard solids in strainer.
Whisk egg yolks, brown sugar, and orange peel in 4-c measuring cup to blend well. Gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full).
Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce in several places with skewer to allow steam to escape.
Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. (Can make 1 day ahead. Cover; keep chilled.)
For topping: Beat whipping cream and sugar in med bowl until soft peaks form. Place dollop of whipped cream atop each pot de creme and serve.
Labels: desserts
